Rheological Behaviors of Lipase Enzyme Modified Liquid Egg White and Functional Characterization of the Produced Meringue


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Thesis Type: Postgraduate

Institution Of The Thesis: Canakkale Onsekiz Mart University, Lisansüstü Eğitim Enstitüsü, Food Engineering, Turkey

Approval Date: 2019

Thesis Language: Turkish

Student: Hatice Aşık

Supervisor: Muhammed Yüceer

Abstract:

Nowadays, the use of the shell egg as a raw material in the food industry is limited. And processing of eggs causes loss of functional properties of egg whites. In egg products, the decrease in functional properties caused by yolk contamination, pasteurization or storage recovered by developing enzyme technology.

In this thesis; the effects of lipase enzyme treatment by different concentration on the quality criteria of liquid egg white (dry matter, relative whipping capacity, foam stability, pH, rheological behavior, and color values) was investigated. Besides, the study evaluated the texture profile analyses, water activity, color of meringues produced by lipase enzyme-treated liquid egg white. Enzyme application didnt affect egg white dry matter values. At 0,03% concentration during storage, stabilization of L* and b* values were achieved. When looking at the gas concentrations of liquid egg whites, it observed that Ovalues decreased with storage and COvalues increased as expected. While egg white foam capacity was found 613,33% in the control group, this value reached 766,66% in 0,03% concentration. While the dough density in the control group was 0,5055 g/cm3, it was decreased at the 0,03% enzyme concentration to 0,33266 g/cmas expected. According to results of color analysis, an increase in brightness values was observed.

Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme treatment groups were acceptable. As a result, lipase enzyme was found to improve the quality of liquid egg white and meringues and showed its usability in industry.

Keywords: Egg, Liquid Egg White, Lipase Enzyme, Meringue, Functional Properties, Rheological Behavior.